Black Bean Potato au Gratin Recipe

The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a Southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn.—Erin Chilcoat, Smithtown, New York

Nutritional Facts

Directions

In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half of the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.Yield: 6 servings.

Originally published as Black Bean Potato au Gratin in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2011, p61